Recipe by Chef Buggsy Mate
This recipe is a twist on a shepherd's pie. It is one to try when you have some leftover pork roast you don't know what to do with.
Top Review by Janet1358
Thanks for the great recipe...this will definately go into my regular rotation of recipes as it was enjoyed by all. It was quick and easy, a good basic recipe that you can adapt with what you have on hand. I was out of onions and had no can corn so I swapped them for celery and diced carrots. Thanks again for a keeper recipe !!
- 2 lbs potatoes, peeled and cubed
- 1⁄3 cup milk
- 4 tablespoons butter, divided
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 1 (14 1/2 ounce) can beef broth
- 1 teaspoon dried thyme
- 1 (14 1/2 ounce) can corn, drained
- 2 1⁄2 cups cubed cooked pork
Directions See How It's Made
- Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook for 20-25 minutes or until fork tender. Drain well.
- Mash potatoes with milk, 2 tablespoons butter, salt and pepper.
- Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2 quart baking dish.
- In a medium skillet,saute onion and garlic in remaining butter until onion is translucent.
- Stir in the flour until blended.
- Gradually stir in broth and thyme. Bring to a boil, stir and cook for 2 minutes or until thickened. Stir in cubed pork and corn; heat through.
- Pour over potato.
- Spoon remaining mashed potatoes over top.
- Bake, uncovered at 375 degrees for 35-40 minutes or until the potatoes are lightly browned.